Winter woods mulled wine cake

Name: Winter woods mulled wine cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 7-10 Tbsp For about 10 meringue firs:; 1 Protein (Gr. M); 1 Splash of lemon juice; 7-10 Tbsp Salt; 50 g Sugar; 1 knife tip Cornstarch; 2-3 (approx. 350 g; e.g. Elstar) Apples; 3 TABLESPOONS Lemon juice; 50 g + 200 g + 2 teaspoons icing sugar; 1 Cinnamon stick; 7-10 Tbsp some + 250 g soft butter; 7-10 Tbsp some + 300 g flour; 4 Eggs (Gr. M); 1 TABLESPOON Baking cocoa; 1 coated Tsp Baking Powder; 1/8 l Mulled wine; 5 sheets white gelatine; 200 g + 250 g whipped cream; 7-10 Tbsp Candy Canes; 7-10 Tbsp Piping bag with perforated nozzle; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Rachel Vazquez

DIFFICULTY
not easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

7-10 Tbsp For about 10 meringue firs:
1 Protein (Gr. M)
1 Splash of lemon juice
7-10 Tbsp Salt
50 g Sugar
1 knife tip Cornstarch
2-3 (approx. 350 g; e.g. Elstar) Apples
3 TABLESPOONS Lemon juice
50 g + 200 g + 2 teaspoons icing sugar
1 Cinnamon stick
7-10 Tbsp some + 250 g soft butter
7-10 Tbsp some + 300 g flour
4 Eggs (Gr. M)
1 TABLESPOON Baking cocoa
1 coated Tsp Baking Powder
1/8 l Mulled wine
5 sheets white gelatine
200 g + 250 g whipped cream
7-10 Tbsp Candy Canes
7-10 Tbsp Piping bag with perforated nozzle
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Preheat the oven for the meringue firs (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer). Beat the egg whites, lemon juice and 1 pinch of salt with the whisks of the mixer until stiff, adding sugar.
2
Keep beating until the mass shines. Stir in the starch. Pour into a piping bag with a small perforated spout. Spray firs of different sizes onto a baking tray lined with baking paper. Bake in a hot oven for about 45 minutes.
3
Switch off the oven, open the door a crack. Let the firs cool down.
4
For the tart, peel, quarter, core and chop the apples. Simmer at low heat with lemon juice, 50 g icing sugar and cinnamon stick covered for about 15 minutes until the apples are soft.
5
Remove cinnamon. Mash apples. Let applesauce cool down, cover and chill.
6
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (18 cm Ø) and dust with flour. For the dough mix 250 g butter and 200 g icing sugar with the whisks of the mixer until creamy.
7
Stir in 4 eggs one after the other. Mix 300 g flour, cocoa and baking powder. Alternately stir in mulled wine. Smooth in the mould. Bake in a hot oven for 60-70 minutes. After approx. 45 minutes cover with aluminium foil if necessary.
8
Take it out, let it cool down and release it from the mould.
9
Cut the cake twice horizontally. Place a cake ring around the lower cake base. Soak the gelatine in cold water. Squeeze the gelatine. Dissolve in a small pot while stirring. Remove from the heat and stir in 3 tbsp. apple sauce.
10
Then stir into the remaining puree. Whip 200 g cream until stiff. Fold into the puree. Spread half of the cream on the bottom cake layer. Place the middle cake layer on top and press down gently. Spread the rest of the cream on top.
11
Place the upper base on top and press down lightly. Chill the cake for about 3 hours.
12
Whip 250 g cream and 2 tsp. icing sugar until stiff. Spread the cake loosely with it. Chill for about 15 minutes. Shortly before serving, press the meringue tree lightly to the edge of the cake. After Bel